Wash glutinous rice and soak overnight with 1 tsp of camphor and some water.
Then toast it and steam with coconut milk, knotted screw pine leaves and salt for 30 minutes or until the milk evaporates.
Once cooked, take a fork and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
Leave the sugar syrup to boil for at least 5 minutes. Lower the flame and mix in the glutinous rice and mix it thoroughly.
Stir constantly for 3 minutes and turn off the flame.
Pour it into a cake pan and leave it to cool before serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.